Reviewer:

I love this recipe. I quit using the rolls on the bottom and you barely notice unless you are really into your bread. We use monteray jack cheese instead of mozzerella and it turns out great. My kids even eat this and we add a lot of vegetables to it too.

Reviewer:

One of my co-workers brought it in to work for our monthly birthday celebration; It was excellent. I could not get enough. Anyway I made it Saturday morning for my son; I sprayed the aluminum pan with Pam but the crescent rolls stuck to the bottom of the pan. I will make again but this time I will use a glass casserole dish. I will give it a little more spice with some saute onions and red peppers. A friend of mine suggested that instead of the crescent rolls to use hash browns. She said to make sure they are thawed, drain any excess water and place them on the bottom as you would the crescent rolls. Yum, yum!!

Reviewer:

This is very good and easy. I used 1 lb hot breakfast sausage and 1/2 lb mild. Next time, I'll go with 50/50. It did take a bit longer to cook 20-25 minutes. **UPDATE**I've made this several times and the last one was the best. While the sausage is cooking, mix the eggs, milk, and cheese together and let it sit. The cheese seems to "absorb" quite a bit of the liquid so that when you pour the whole mixture over the crescents, it's thick.

Reviewer:

I used lowfat Grands biscuits, low fat sharp cheddar, egg beaters (1 cup), skim milk and veggie sausage and this came out awesome. I baked the biscuits for 12 minutes on 350 before I added the rest of the ingredients and turned the temp up. It cooked about 17-19 minutes before it was done. I found it didn't need much salt in the eggs because of the other ingredients! We'll make this one again!